Combination of Physical Methods and Active Charcoal in Reducing Calcium Oxalate Levels in Kimpul Taro Flour (Xanthosoma sagittifolium)
Abstract
Abstract: Kimpul Taro tuber is a source of carbohydrates that is widely grown in Indonesia but contains anti-nutritional compounds, namely calcium oxalate. Calcium oxalate can cause itching, irritation, and burning sensation in the mouth, skin, and digestive tract. This study was conducted to determine the effect of the combination of physical methods and activated charcoal on the reduction of calcium oxalate levels in Kimpul taro flour from Aceh Province, Indonesia. The physical method of boiling and steaming with and without the addition of 6% activated charcoal was used in this study. The parameters observed in this study were calcium oxalate content, water content, ash content, crude fiber content, water absorption, and total starch. The results showed that physical treatment can reduce levels of calcium oxalate in Kimpul taro flour. The lowest levels of calcium oxalate were obtained in the boiling method, with calcium oxalate levels of 25.82 mg/100 g. Low oxalate Kimpul taro flour can be used as a local food raw material for food diversification and to reduce the use of wheat flour.
Abstrak: Talas Kimpul merupakan sumber karbohidrat yang banyak dibudidayakan di Indonesia, namun mengandung komponen anti nutrisi yang disebut kalsium oksalat. Kalsium oksalat dapat menyebabkan gatal, iritasi, sensasi terbakar pada mulut, kulit, dan saluran pencernaan. Penelitian ini bertujuan untuk menentukan pengaruh kombinasi metode fisik dan arang aktif terhadap penurunan kadar kalsium oksalat pada talas Kimpul di Provinsi Aceh, Indonesia. Metode fisik yang digunakan pada penelitian ini adalah perebusan dan pengukusan dengan dan tanpa penambahan 6% arang aktif. Parameter yang diamati adalah kadar kalsium oksalat, kadar air, kadar abu, kadar serat kasar, daya serap air, dan total pati. Hasil penelitian menunjukkan bahwa perlakuan fisik dapat menurunkan kadar kalsium oksalat pada talas Kimpul. Kadar kalsium oksalat terendah diperoleh pada perlakuan metode perebusan yaitu 25,82 mg/100 g. Tepung talas kimpul rendah oksalat dapat dimanfaatkan sebagai bahan baku pangan lokal untuk diversifikasi pangan dan mengurangi penggunaan tepung terigu.
Keywords
Full Text:
PDFReferences
Aboubakar, Njintang, N. Y., Scher, J., Mbofung, C. M. F. (2009). Texture, microstructure, and physicochemical characteristics of taro (Colocasia esculenta) as influenced by cooking conditions. Journal of Food Engineering, 91(3), 373-379. https://doi.org/10.1016/j.jfoodeng.2008.09.030.
Amalia, R., Yuliana, R. (2013). Studi pengaruh proses perendaman dan perebusan terhadap kandungan kalsium oksalat pada umbi Senthe (Alocasia macrorrhiza (L) Schott). Jurnal Teknologi Kimia dan Industri, 2, 17-23.
Amon, A. S., Soro, R. Y., Assemand, E. F., Dué, E. A., Kouamé, L. P. (2014). Effect of boiling time on chemical composition and physico-functional properties of flours from taro (Colocasia esculenta cv fouê) corm grown in Côte d’Ivoire. Journal Food Science and Technology, 51(15), 855–864.
AOAC. (2007). Official method of analysis. 18th Edition: The association of official analytical chemists. Rockville, USA: AOAC Inc.
Atlaw, T. K., Kumar, J. Y. (2018). Effect of germination on nutritional composition and functional properties of fenugreek (Trigonella foenum-graecum Linn) seed flour. International Journal of Nutrition and Food Sciences, 76, 18-23.
Ayu, D. C., Yuwono, S. S. (2014). Pengaruh suhu blansing dan lama perendaman terhadap sifat fisik kimia tepung Kimpul (Xanthosoma sagittifolium). Jurnal Pangan dan Agroindustri, 2(2), 110-120.
BSN. (2009). SNI Tepung terigu sebagai bahan makanan No. 3751:2009. Badan Standardisasi Nasional.
Budiarti, G. I., Sulistiawati, E., Sofiana, N., Yunita, D. E. (2021). Characteristic of kimpul (Xanthosoma sagittifolium) flour modified with hydrogen rich water. Reaktor, 21(4), 155-159.
Catherwood, D. J., Savage, G. P., Mason, S. M., Scheffer J. J. C., Douglas J. A. (2007). Oxalate content of cormels of Japanese taro (Colocasia esculenta (L.) Schott) and the effect of cooking. Journal of Food Composition and Analysis, 20, 147–151.
Dewi, S. K., Dwiloka, B., Setiani, B. E. (2017). Pengurangan kadar oksalat pada umbi talas dengan penambahan arang aktif pada metode pengukusan. Jurnal Aplikasi Teknologi Pangan, 6(2), 1-4.
Diana, N. E. (2016). Pengaruh waktu perebusan terhadap kandungan proksimat, mineral dan kadar gosipol tepung biji kapas. Jurnal Penelitian Pascapanen Pertanian, 13(1), 100–107.
Erni, N., Kadirman, Fadilah, R. (2018). Pengaruh suhu dan lama pengeringan terhadap sifat kimia danorganoleptik tepung umbi talas (Colocasia esculenta). Jurnal Pendidikan Teknologi Pertanian, 4: 95–105.
Hang, D. T., Vanhanen, L., Savage, G. (2013). Effect of simple processing methods on oxalate content of taro petioles and leaves grown in central Vietnam. LWT – Food Science and Technology, 50(13), 259 – 263.
Huynh, N. K., Nguyen, D. H. M., Nguyen, H. V. H. (2022). Effects of processing on oxalate contents in plant foods. Journal of Food Composition and Analysis, 112. https://doi.org/10.1016/j.jfca.2022.104685.
Jatmiko, G. P., Estiasih, T. (2014). Mie dari umbi kimpul (Xanthosoma sagittifolium). Jurnal Pangan dan Agroindustri, 2(2), 127–134.
Maulina, F. D. A., Lestari, I. M., Retnowati, D. S. (2012). Pengurangan kadar kalsium oksalat pada umbi talas menggunakan NaHCO¬3: sebagai bahan dasar tepung. Jurnal Teknologi Kimia dan Industri, 2(1), 277–283.
Misiewicz, B., Mencer, D., Terzaghi, W., Vanwert, A. L. (2023). Analytical methods for oxalate quantification: The ubiquitous organic anion. Molecules, 28(7), 3206.
Ndisya, J., Mbuge, D., Kulig, B., Gitau, A., Hensel, O., Sturm, B. (2020). Hot air drying of purple-speckled Cocoyam (Colocasia esculenta (L.) Schott) slices: Optimisation of drying conditions for improved product quality and energy savings. Thermal Science and Engineering Progress, 18, 100557.
Nilasari, O. W., Susanto, W. H., Maligan, J. M. (2017): Pengaruh suhu dan lama pemasakan terhadap karakteristik lempok labu kuning (waluh). Jurnal Pangan dan Agroindustri, 5, 15–26.
Noonan, S. C., Savage, G. P. (1999). Oxalate content of food and its effect on humans. In Asia Pacific Journal of Clinical Nutrition, 8(1), 64–74.
Nugroho, M. (2013). Isolasi albumin dan karakterisasi berat molekul hasil ekstraksi secara pengukusan ikan gabus (Ophiocephalus striatus). Jurnal Saintek Perikanan, 9(1), 40-49.
Pancasasti, R. (2016). Pengaruh elevasi terhadap kadar asam oksalat talas beneng (Xanthosoma undipes K. Koch) di sekitar kawasan gunung karang provinsi banten. Jurnal Ilmiah Setrum, 5(1), 21–25.
Puspitasari, D., Rejeki, F.S., Wedowati, E.R. (2023). Characterization of Kimpul flour after process to remove itching sensation. International Journal of Agricultural Technology. 19(5), 2191-2204.
Putra, I. N. K., Suparthana, P., Ina, P. T. (2017). Karakteristik pasta dan fisikokimia tepung Kimpul (Xanthosoma sagittifolium) pregel yang diproduksi menggunakan metode perebusan. In Trends in Seminar Nasional Sains dan Teknologi IV, Bali, Indonesia, 2017: 1-10.
Rofi’ana., Suedy, S.W.A., Parman, S. (2018). Effect of soaking of NaCl solution on reduction of calcium oxalate and size of amylum on purple yam (Dioscorea alata L.). NICHE Journal of Tropical Biology, 1(1), 1–6.
Rozali, Z. F., Zulmalisa, Z., Sulaiman, I., Lubis, Y. M., Noviasari, S., Eriani, K., Asrizal, C.W. (2021). Decreased of calcium oxalate levels in the purple taro flour (Colocasia esculenta) from Aceh province, Indonesia using three immersion methods. IOP Conference Series: Earth and Environmental Science, 711(1), 012022. doi: 10.1088/1755-1315/711/1/012022.
Salamah, E., Purwaningsih, S., Kurnia, R. (2012). Kandungan mineral remis (Corbicula javanica) akibat proses pengolahan. Jurnal Akuatika, 3(1), 74–83.
Sudomo, A., Hani, A. (2014). Produktivitas talas (Colocasia esculenta L. Schott) di bawah tiga jenis tegakan dengan system agroforestry di lahan hutan rakyat. Jurnal Ilmu Kehutanan, 8(2), 100 – 107.
Sugiarto, B., Setyawan, A., Nurmalitasari, O., Sulistyowati, E.R.R. (2022). The effect of concentration and type of soaking media (water, alcohol, salt, and vinegar) on decreasing oxalate levels (washability) in Porang. Indonesian Journal of Chemistry and Environment, 5(2), 44-50.
Suharti, S., Sulastri, Y., Alamsyah, A. (2019). Pengaruh lama perendaman dalam larutan nacl dan lama pengeringan terhadap mutu tepung talas belitung (Xanthosoma sagittifolium). Jurnal dan Teknologi Pangan, 5(1), 402–413.
Suhery, W. N., Anggraini, D., Endri, N. (2015). Pembuatan dan evaluasi pati talas (Colocasia esculenta Schoot) termodifikasi dengan bakteri asam laktat (Lactobacillus sp). Jurnal Sains Farmasi dan Klinis, 1(2), 207–214.
Sulaiman, I., Noviasari, S., Lubis, Y. M., Rozali, Z. F., Eriani, K., Asrizal, C.W. (2020). Analysis types and functions of microbes and duration of fermentation in the process of reducing levels of concentration oxalate levels in taro Kimpul. Systematic Reviews in Pharmacy, 11, 1450-1456.
Sulaiman, I., Annisa, C., Lubis, Y. M., Rozali, Z. F., Noviasari, S., Eriani, K., Asrizal. (2021). Decreasing oxalate levels in Kimpul tubers (Xanthosoma sagittifolium) by physical and chemical methods. IOP Conference Series: Earth and Environmental Science, 667(1), 012015. doi: 10.1088/1755-1315/667/1/012015.
Sulthoniyah, P. V., Sulistiyati, D. T., Suprayitno, E. (2013). Pengaruh suhu dan pengukusan terhadap kandungan gizi dan organoleptik abon ikan gabus (Ophiocephalus striatus). Thpi Student Journal, 1(1), 33–45.
Ukom, A. N., Okerue, C. F. L. (2018). Determination of the nutrients, anti-nutrients and functional properties of processed cocoyam (Xanthosoma sagittifolium) cultivars grown in southeast, Nigeria. In Sustainable Food Production, 1, 11–21.
Wardani, R.K., Arifiyana, D. (2020). The effect of soaking time and temperature of acetic acid solution to the decrease of calcium oxalate levels in porang tubers. 1st International Conference Eco-Innovation in Science, Engineering, and Technology. NST Proceedings, 145-149.
Wariyah, C. (2012). Potensi kimpul (Xanthosoma sagittifolium) siap tanak sebagai pangan alternatif berkalsium. Jurnal Agrisains, 4(5),17–34.
Widari, N. S., Rasmito, A. (2018). Penurunan kadar kalsium oksalat pada umbi porang (Amorphopallus oncophillus) dengan proses pemanasan di dalam larutan NaCl. Jurnal Teknik Kimia, 13(1), 1-4.
Yuliatmoko, W., Satyatama, D. I. (2012). Pemanfaatan umbi talas sebagai bahan subtitusi tepung terigu dalam pembuatan cookies yang disuplementasi dengan kacang hijau. Jurnal Matematika, Sains dan Teknologi, 13(2), 94-106.
DOI: http://dx.doi.org/10.22373/ekw.v10i2.17701
Refbacks
- There are currently no refbacks.
Copyright (c) 2024 Santi Noviasari, Zaidiyah Zaidiyah, Yanti Meldasari Lubis
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
P-ISSN : 2460-8912
E-ISSN : 2460-8920
ELKAWNIE
This work is licensed under a Creative Commons Attribution-ShareAlike 4.0 International License.
Elkawnie: Journal of Islamic Science and Technology in 2022. Published by Faculty of Science and Technology in cooperation with Center for Research and Community Service (LP2M), UIN Ar-Raniry Banda Aceh, Aceh, Indonesia.
View full page view stats report click here